I saw something about this on the TV and of course I had to experiment.
First, I tried with Romaine Lettuce and prolonged the usability and crunchiness to a little over a week.
My second try was with carrots. I was fed-up with carrots going limp and buying just 2-3 carrots was too expensive – bearing in mind the cost of driving to a shop every 2nd day and missing out on multi buy that ‘s cheaper. This time I managed to extend the usability to nearly 2 weeks, then I ran out of carrots.
While starting experiment one and two I also started the third one, this time using tomatoes. Because tomatoes are sold in punnets and if you like me only eat one or two every 2nd day, they go limp and over ripens before one has a chance to even eat half the punnet. I managed to keep eatable tomatoes for four weeks (see picture. Yes, they are 4 weeks after purchase old).
What’s the secret, you may ask.
Simple, you must, when you get home from shopping instead of loading your fridge with your purchase repack everything as follows:
- Remove the plastic bags and wrappings.
- Check that everything is usable,
don’t bin unusable vegetables because some of it is still usable.
Dampen (soak it in water, and wring it as much as you can) a tea towel and use this to wrap the vegetables – each kind in a separate towel.
- Store/keep either in the Veg box or on the lower shelf.
I have also used this method on Oranges and Lemons, it works great, but here instead of the tea towel I used damped kitchen towel. PS. You must keep an eye on these.
And that’s the whole secret.